The Role of Protein in Weight Management: A Biochemist s Perspective
|
|
- Flora Bishop
- 5 years ago
- Views:
Transcription
1 diet and health The Role of Protein in Weight Management: A Biochemist s Perspective Elaine S. Krul Overview Protein, as a macronutrient, functions at a molecular level in the body to impact metabolic pathways that are important role in weight management - from influencing our desire to eat (or satiety), promoting the oxidation of fat or promoting the growth of muscle. Normal growth and development, as well as maintenance of our lean body mass, is dependent upon a daily intake of high quality proteins that provide an adequate amount of essential amino acids. Presented here is a case for how dietary protein is critical to weight management Weight Loss versus Weight Management Research on consumer trends and practices indicate that consumers are thinking less of weight loss, which is a general loss in body mass, both fat and muscle tissue over a short term versus weight management, which is more focused on a longterm reduction of fat mass and maintenance of lean muscle mass (Mellentin 2012). Body Mass Index (BMI) is a measure of whether people are underweight, at normal weight or overweight for their size and has historically been used to predict cardiovascular or diabetic disease risk, however, BMI measures do not accurately reflect differences in people s body shapes, as in the case of athletes versus non-athletes where athletes can get misclassified as obese (Klungland Torstveit and Sundgot-Borgen 2012). Many health practitioners consider waist circumference to be more important than BMI to assess a person s adiposity or level of body fat and risk of cardiovascular disease or developing diabetes (Carey, Walters et al. 2004; Empana, Ducimetiere et al. 2004; Flint, Rexrode et al. 2010). Focusing on maintaining lean mass and losing fat mass is particularly important as we age, as a significant loss of muscle mass and function can lead to frailty, a higher risk of falls and bone fractures and Elaine S. Krul, Ph.D. Solae, LLC 4300 Duncan Avenue, St. Louis, MO EKrul@solae.com loss of independence. Unfortunately as we age we tend to lose muscle mass as a consequence of aging but researchers are showing that a combination of good dietary practices that include adequate levels of protein in addition to exercise can actually attenuate the loss of muscle mass (Symons, Sheffield-Moore et al. 2011). Role of Protein in Weight Management Consuming a diet relatively high in protein (20% of energy from protein or higher) contributes to weight management by several distinct mechanisms (Hu 2005): 1) Protein consumption is associated with increased diet induced thermogenesis and increases overall energy expenditure throughout the day; 2) Protein in the diet attenuates the glycemic response to carbohydrate and reduces the insulin response which, in turn, reduces deposition of fat into adipose; 3) High protein in the diet promotes higher satiety; and 4) Higher protein consumption promotes muscle protein synthesis and lean mass gain (Candow, Burke et al. 2006). Protein Increases Energy Expenditure Total body energy expenditure can be altered by changing the composition of the diet while leaving the total caloric intake the same and specifically, increasing the proportion of protein in the diet favors a higher energy expenditure. Mikkelsen et al. (Mikkelsen, Toubro et al. 2000) conducted a study of 12 men who followed one of three test diets for 4 days with the 5 th day being the test day where 24 hr energy expenditure was measured in a whole-body calorimeter. Each subject consumed all three test diets in a blinded, randomized order with several weeks washout in between diets. The control diet was a low protein, high carb diet and the two test diets were both high protein, one using pork as 20% of the protein and the other using 20% from soy protein. All diets were matched for calories. The observed 24 hr energy expenditure after consuming the high protein diets, whether pork or soy, was higher than what was observed during the carbohydrate diet phase (Mikkelsen, Toubro et al. 2000). It also appeared that the pork induced a higher American Meat Science Association 1
2 rate of thermogenesis as more calories were burned by the subjects when consuming the pork diet compared to the soy diet. Overall the higher protein diets resulted in more calories burned compared to the low protein diet. Therefore, over the long term, eating the same amount of calories as protein versus carbohydrate would be expected to lead to less weight gain as more calories are burned in metabolizing the protein vs carbohydrate. In another recent acute crossover feeding study by Tan et al. (Tan, Batterham et al. 2010) subjects energy expenditure was measured over 8 hrs during which time they were fed three types of equal caloric breakfasts and lunches. The only difference between the test diets was the type of protein all diets had 30% of their energy coming from protein. There was no difference between the meat, dairy or soy protein diets in terms of total energy expenditure or the amount of carbohydrate or fat calories burned (Tan, Batterham et al. 2010). There was a statistically significant difference in protein oxidation between the meat and soy diet with the meat diet having less protein oxidation than soy and soy not being significantly different than dairy protein. This suggests that eating meat may spare protein oxidation a bit more than eating soy protein, which may, over a long time, translate into a net preservation of more lean mass but this would have to be tested in a longer and larger trial. In summary, eating a higher protein diet leads to higher energy expenditure through the oxidation of carbohydrates and fats and through the cost of metabolizing the protein itself. While the thermogenic effect is small and only accounts for a few percent of total daily calories, this mechanism is believed to contribute to a meaningful extent when a high protein diet is consumed over a long period of time. Protein Attenuates Glycemic Response The glycemic index of a food is a value calculated based on the glycemic response it elicits in normal, healthy people. The rise in glucose (glycemic response) results from the digestion of carbohydrates which can be simple sugars or complex carbohydrates such as starches. The glycemic response to the same amount or type of carbohydrate can be low or high over time depending on various factors as will be described below. Insulin is secreted in response to the rise in plasma glucose in general the higher the glycemic responses the higher the insulin secreted (Riccardi, Rivellese et al. 2008). Insulin is an anabolic hormone and is required in pathways that lead to increased deposition of nutrients into body fat or lean mass. While this role of insulin is critical to normal growth and maintenance of body tissues, excess insulin can lead to excessive weight gain and increased fat deposition as well as insulin resistance. A recently published study demonstrated that consuming both protein and fat together with carbohydrate reduces the glycemic response to the meal (Hatonen, Virtamo et al. 2011). In this study all the subjects consumed each of six test meals one week apart in a random order and the blood glucose and insulin responses were measured each time. For all meals the total amount of carbohydrate was the same and served as a standard glucose beverage for the control (which was measured twice for each subject) and or as mashed potatoes for the remainder of the meals (Hatonen, Virtamo et al. 2011). Mashed potatoes were served alone and then for the various test meals different foods were added to the mashed potatoes which, on their own, did not contribute any significant carbohydrate to the meal canola oil, chicken breast, salad or rye bread or a mixture of these. The mashed potatoes alone resulted in a peak of plasma glucose that was as high as the standard glucose beverage (Hatonen, Virtamo et al. 2011). Adding canola oil or a chicken breast to the mashed potatoes reduced the glucose peak and this was only statistically significant for the chicken breast. Adding salad to the mashed potatoes showed no effect on the rise in glucose but adding the oil and chicken breast to the mashed potatoes and salad, even with rye bread added, still significantly reduced the glucose rise. The glycemic index of the foods calculated as an area under the curve for plasma glucose reflected the same results except for the group that also consumed the rye bread; meaning that while the peak glucose was reduced by oil and the chicken breast, rye bread extended the rise in plasma glucose (Hatonen, Virtamo et al. 2011). There was a trend for decreased insulin release in subjects consuming mashed potatoes with chicken breast, oil, and salad versus the chicken breast alone (Hatonen, Virtamo et al. 2011). The trend for lowered insulin upon adding oil and salad with the chicken breast to the mashed potatoes indicates an interaction of the protein insulin response with signals from the oil and salad consumption Soy protein and soy fiber can also lower the glycemic index of foods. In an unpublished study conducted at Solae LLC, adding 20 g of soy protein to rice crisp bars containing 50 g of carbohydrate significantly lowered the glycemic index from 97 to 57. Adding six grams of soy fiber with 9 grams of soy protein also reduced the glycemic index to 64. Since much of the soy fiber is insoluble it may help reduce the peak in plasma glucose by slowing the stomach digestion and release of digested sugars. Insulin was not measured in this study conducted at Solae but based on these results and those reported by other groups we would expect to have seen lower insulin responses in the subjects. Protein and Satiety High protein diets can lead to successful weight management over the long term and the major mechanism that appears to be involved is by increasing one s satiety; protein increases the postprandial feeling of fullness (Fromentin, Darcel et al. 2012). Therefore, people are inclined to eat less at that meal and will tend to stay full longer be th Annual Reciprocal Meat Conference
3 tween meals that way overall reducing their total daily caloric intake. It appears that all protein sources are comparable in their ability to induce satiety as demonstrated in the study by Tan et al. (Tan, Batterham et al. 2010). In that study, all subjects consumed the equicaloric test meals (breakfast and lunch) containing different protein sources at different visits. The subjects were asked hourly to fill out questionnaires that used a visual analog scale to quantitatively assess their feelings of hunger and satiation just before and after consuming the test meal. There were no differences in feelings of satiety or hunger between the different test diet groups all protein sources (meat, dairy or soy) gave rise to similar ratings of fullness (Tan, Batterham et al. 2010). So exactly how does protein in the diet give rise to a feeling of satiety or fullness? That has been the focus of some of our research at Solae if protein induces satiety is there anything that can do as we process the protein to maintain or even increase the ability of protein to induce this sense of fullness? In order to determine whether processing conditions can affect satiety we have established screening assays to test for the ability of various proteins to enhance the feeling of fullness. Screening assays have been established at Solae that screen for various proteins and protein hydrolysates ability to induce the release of two specific satiety hormones (cholescystokinin (CCK) or Glucagon-Like Peptide-1 (GLP-1)) from intestinal enteroendocrine (STC-1) cells (Krul, Li et al. 2010). Both these hormones are secreted into the bloodstream in response to specific nutrients in the intestinal lumen and play a role in inducing a sense of satiety in vivo (Bowen, Noakes et al. 2006). The satiety response is a very complex and involves humoral and neural signals and interplay between the timing and absolute levels of the various nutrient signals and satiety hormone responses. For instance, cells that release CCK respond to protein and fat in the gut lumen and are localized in the uppermost part of the gut. GLP-1 secreting enteroendocrine cells are localized more distally in the gut and respond primarily to carbohydrate signals but it is know that these signals are modulated by protein as well (Punjabi, Arnold et al. 2011). Our screening assay objective is to determine whether proteins or hydrolysates that have an enhanced ability to induce CCK or GLP-1 release by the enteroendocrine cells, do promote increased satiety in vivo. In our screening assay, we subject our protein samples to a simulated stomach and upper intestinal digestion process. The resultant digested protein mixture would mimic what would be coming in contact with the sensing cells in the gut in vivo. Proteins from different sources have been tested in the CCK screening assay in their intact form or after being subjected to the simulated digestion procedure. As expected, most undigested proteins do not stimulate CCK release since intact, undigested proteins would not normally be present in the gut and interestingly do not stimulate any significant CCK release (Krul, Li et al. 2010). Simulated gastrointestinal digestion of proteins from various sources increased the ability of the proteins to stimulate CCK release, and the largest increases were seen for beef protein and soy protein (Krul, unpublished data). Unlike CCK release, GLP-1 release was induced in the presence of the intact proteins (since GLP-1 is stimulated by carbohydrate in the culture media). Simulated digestion of most proteins decreased the amount of GLP-1 secreted, however, GLP-1 release did increase for digested soy protein, beef plasma protein and dairy whey protein (Krul, unpublished data). It is not immediately apparent how proteins modulate GLP-1 release but clearly more work needs to be done in this area. Some of our preliminary work with soy protein had suggested that treating the soy protein during processing with food enzymes may increase their ability to induce CCK and GLP-1 and it was noted that different types of hydrolysates varied in their relative potencies with regard to this effect (Krul, Li et al. 2010). We have screened 170 different soy protein hydrolysates and have identified a subset of hydrolysates that have an enhanced ability to induce both CCK and GLP-1 release (Krul, unpublished data). We have determined that these hydrolysates, once exposed to the simulated gastrointestinal digestion, still retain their satiety hormone releasing activity. Future work in this area will include a human clinical study to determine whether the soy protein hydrolysates with enhanced CCK and GLP-1 inducing activity in vitro can promote increased satiety in vivo. If enhanced satiety is observed with the hydrolysates versus intact protein, this will provide an opportunity to process proteins in a way that will be beneficial as ingredients in products designed for weight management. Protein and Lean Mass Maintenance or Growth The final way in which high protein meals contribute to weight management is by promoting the maintenance or growth of lean muscle mass. Studies have indicated that you need approximately 20 g protein at any one meal event to get a boost in muscle protein synthesis (Moore, Robinson et al. 2009). Significantly less than 20 g may results in the amino acids not getting incorporated into muscle, but may end up getting incorporated into other tissues, getting oxidized or possibly getting converted to sugars for energy. Exercise also stimulates muscle protein synthesis and muscle growth but you need to be consuming protein in order to see this net increase in muscle protein synthesis (Atherton and Smith 2012). Any high quality protein can effectively help build muscle mass (Rodriguez, DiMarco et al. 2009). For example, in the study of Tang et al. (Tang, Moore et al. 2009), healthy men exercised one leg while one leg stayed at rest. Immediately following the exercise, a beverage containing 22 g of protein was consumed the only difference between the groups was the American Meat Science Association 3
4 source of protein dairy whey, casein or soy protein. Even in the resting leg muscle protein synthesis was stimulated, with whey and soy protein showing greater muscle protein synthesis after 180 mins compared to casein. Muscle protein synthesis in the exercised leg was higher as expected and all protein sources supported the enhanced protein synthesis with whey > soy > casein at 180 mins. Muscle protein synthesis is coordinated through an intracellular pathway that has at it s core a protein called mtor (mammalian Target of Rapamycin), a regulatory enzyme that integrates input from many hormones, nutrients and mechanical stimuli (Dodd and Tee 2012). mtor activates genes that initiate muscle protein synthesis. Insulin or Insulin-like growth factor work through mtor to promote muscle growth. The amino acid leucine has been recognized to be a critical signal that is recognized by mtor by a mechanism which still has to be worked out. Once mtor has been activated by leucine, this is sufficient to initiate muscle protein synthesis through the activated transcription factors that initiate protein synthesis 4EBP1, p70s6k and eif4g and muscle protein synthesis proceeds as long as there is sufficient delivery of all the amino acids to the muscle. There have been a few studies that have looked at meat proteins and muscle protein synthesis. In one example, Symons et al. (Symons, Sheffield-Moore et al. 2011) demonstrated that both younger and older men in the fasted (post-absorptive) state exhibited a basal level of muscle protein synthesis that was similar for both age groups. This group had previously shown that consuming the beef alone without exercise resulted in a significant increase in muscle protein synthesis (Symons, Sheffield-Moore et al. 2009). In the more recent study (Symons, Sheffield-Moore et al. 2011), men had a muscle biopsy taken then consumed a meal containing 90 g of beef protein (which we assume is beyond what is needed to stimulate muscle protein synthesis). After an hour, the men completed a bout of resistance exercise and another biopsy was taken after 5 hrs. Consuming the beef and then exercising resulted in an approximate 30% increase in the rate of muscle protein synthesis compared to just eating the protein meal alone (Symons, Sheffield-Moore et al. 2011). Is there a protein that is optimal for building and/or maintaining muscle? Given that people do not normally consume a single source of protein we, at Solae, hypothesized that blends of proteins may possibly offer more benefit for developing products for sports nutrition than any single source of protein (Paul 2009). Whey protein is currently the market leader in protein for sports nutrition products, but casein and soy are high quality proteins that are also formulated into sports nutrition products. Protein sources can be complementary to each other; even high quality proteins like whey, casein and soy while containing all the essential amino acids have different limiting amino acids. Thus a blend would level out the essential amino acid profiles. Perhaps the most important feature of a protein blend for supporting muscle growth or maintenance is the difference in digestion rates of the individual proteins. In the case of whey, casein and soy, whey protein is the most quickly digested, soy protein is intermediate and caseinate is the slowest. We hypothesized that a blend of whey, caseinate and soy proteins would offer a more metered and sustained delivery of amino acids for a longer period of muscle protein synthesis. Despite the fact that many companies are blending proteins in various sports nutrition products, there had been no clinical study conducted that tested this hypothesis directly. We conducted an animal study using two different whey: caseinate: soy blends versus whey or soy protein alone to test the hypothesis that a blend would be better at promoting muscle protein synthesis than a single source of protein. Muscle protein synthesis (MPS) was stimulated to a greater extent (greater fractional synthetic rate (FSR)) and over a longer period with a blend of 25% whey protein: 50% caseinate: 25% soy protein (Butteiger, Cope et al. 2012). A clinical study was recently completed to determine whether the protein blend that showed a benefit to increase muscle protein synthesis in the animal study would translate to benefits in humans (Reidy, Walker et al. 2012). Healthy men and women had catheters inserted to administer a stable isotopically labelled amino acid (phenylalanine) and to obtain blood samples. Muscle biopsies were taken to measure the incorporation of the amino acid into muscle protein (FSR). Subjects performed a period of resistance exercise and then consumed a single beverage containing approximately 20 g of the blend protein or whey protein. Muscle protein synthesis was measured in the muscle biopsy specimens taken at 1, 3 and 5 hr post exercise. The increase in muscle protein synthesis (MPS) seen after exercise and protein consumption was similar with the soy/dairy protein blend or whey protein supplementation following resistance exercise however, the soy/ dairy protein blend had a prolonged effect on muscle protein synthesis which was significant throughout the 3-5 hours after exercise and consumption of the protein blend (Reidy, Walker et al. 2012). The increase seen with whey protein in the 1-3 hour period did not continue in the late 3-5 hr period as seen with the blend (Reidy, Walker et al. 2012). Therefore, these data support our hypothesis that soy and dairy protein blends may offer more benefit to increase muscle mass than a single source protein alone. We believe that the differences in the relative digestion rates of the different proteins and sustained release of amino acids over time contributed to the extended period of upregulated muscle protein synthesis seen in this study. In conclusion, it is worth noting that other protein blends such as meat and soy proteins may prove to be beneficial for muscle protein synthesis. Not only is there a possibility of showing benefits for muscle protein synthesis but by adding soy protein to meats such as beef, one can reduce the fat content and increase the % protein per serving weight th Annual Reciprocal Meat Conference
5 Summary Consuming high protein diets promotes increased energy expenditure and fat oxidation compared to low protein diets thereby contributing to reduced overall energy intake and less weight gain. High protein meals reduce the glycemic index for a given amount of carbohydrate; this reduces the hyper secretion of insulin and prevents insulin mediated fat deposition Different proteins induce satiety hormone release in cell-based assays to varying degrees; partial enzyme hydrolysis of soy protein appears to enhance CCK & GLP-1 release High quality proteins promote muscle protein synthesis & protein blends may have additional benefits by stimulating muscle protein synthesis for longer periods & offers ways to increase the relative protein to lipid content of product offerings References Atherton, P. J. and K. Smith (2012). Muscle protein synthesis (MPS) in response to nutrition and exercise. J Physiol 590(Pt 5): Bowen, J., M. Noakes, et al. (2006). Appetite regulatory hormone responses to various dietary proteins differ by body mass index status despite similar reductions in ad libitum energy intake. J Clin Endocrinol Metab 91(8): Butteiger, D. N., M. Cope, et al. (2012). A soy, whey and caseinate blend extends postprandial skeletal muscle protein synthesis in rats. Clin Nutr, in press. Candow, D. G., N. C. Burke, et al. (2006). Effect of whey and soy protein supplementation combined with resistance training in young adults. Intl J Sport Nutr Exerc Metab 16: Carey, V. J., E. E. Walters, et al. (2004). Body fat distribution and risk of non-insulin-dependent diabetes mellitus in women - The nurses health study. Am J Epidemiol 145(7): Dodd, K. M. and A. R. Tee (2012). Leucine and mtorc1: a complex relationship. Am J Physiol Endocrinol Metab 302(11): E Empana, J. P., P. Ducimetiere, et al. (2004). Sagittal abdominal diameter and risk of sudden death in asymptomatic middle-aged men: the Paris Prospective Study I. Circulation 110(18): Flint, A. J., K. M. Rexrode, et al. (2010). Body mass index, waist circumference, and risk of coronary heart disease: a prospective study among men and women. Obes Res Clin Pract 4(3): e171-e181. Fromentin, G., N. Darcel, et al. (2012). Peripheral and central mechanisms involved in the control of food intake by dietary amino acids and proteins. Nutr Res Rev: Hatonen, K. A., J. Virtamo, et al. (2011). Protein and fat modify the glycaemic and insulinaemic responses to a mashed potato-based meal. Br J Nutr: 1-6. Hu, F. B. (2005). Protein, body weight and cardiovascular health. Am J Clin Nutr 82(suppl): 242S-247S. Klungland Torstveit, M. and J. Sundgot-Borgen (2012). Are under- and overweight female elite athletes thin and fat? A controlled study. Med Sci Sports Exerc 44(5): Krul, E. S., J. Li, et al. (2010). Cholescystokinin release by STC-1 cells in response to differentially hydrolyzed soy protein. FASEB J. 24: Mellentin, J. (2012). Ten Key Trends in Food, Nutrition & Health New Nutrition Business, The Centre for Food & Health Studies: Mikkelsen, P. B., S. Toubro, et al. (2000). Effect of fat-reduced diets on 24-h energy expenditure: comparisons between animal protein, vegetable protein, and carbohydrate. Am J Clin Nutr 72: Moore, D. R., M. J. Robinson, et al. (2009). Ingested protein dose response of muscle and albumin protein synthesis after resistance exercise in young men. Am J Clin Nutr 89(1): Paul, G. L. (2009). The rationale for consuming protein blends in sports nutrition. J Am Coll Nutr 28(4): 464S-472S. Punjabi, M., M. Arnold, et al. (2011). Peripheral glucagon-like peptide-1 (GLP-1) and satiation. Physiol Behav 105(1): Reidy, P. T., D. K. Walker, et al. (2012). Protein blend ingestion following resistance exercise promotes human muscle protein synthesis. Manuscript submitted. Riccardi, G., A. A. Rivellese, et al. (2008). Role of glycemic index and glycemic load in the healthy state in prediabetes, and in diabetes. Am J Clin Nutr 87(suppl): 269S-274S. Rodriguez, N. R., N. M. DiMarco, et al. (2009). Position of the American Dietetic Association, Dietitians of Canada, and the American College of Sports Medicine: Nutrition and Athletic Performance. Journal of the American Dietetic Association 109(3): Symons, T. B., M. Sheffield-Moore, et al. (2011). The anabolic response to resistance exercise and a protein-rich meal is not diminished by age. J Nutr Health Aging 15(5): Symons, T. B., M. Sheffield-Moore, et al. (2009). A moderate serving of high-quality protein maximally stimulates skeletal muscle protein synthesis in young and elderly subjects. J Am Diet Assoc 109(9): Tan, S. Y., M. Batterham, et al. (2010). Energy expenditure does not differ, but protein oxidation rates appear lower in meals containing predominantly meat versus soy sources of protein. Obes Facts 3(2): Tang, J. E., D. R. Moore, et al. (2009). Ingestion of whey hydrolysate, casein, or soy protein isolate: effects on mixed muscle protein synthesis at rest and following resistance exercise in young men. J Appl Physiol 107(3): American Meat Science Association 5
The Role of Protein in Weight Management: A Biochemist s Perspective
The Role of Protein in Weight Management: A Biochemist s Perspective Elaine S. Krul, PhD Global Nutrition Solae LLC, St. Louis, MO American Meat Science Association Reciprocal Meat Conference, June 18,
More informationSoy Protein. Muscle health benefits: for Sports Nutrition Recovery and during aging. May 9, Mark Cope, PhD
Soy Protein Muscle health benefits: for Sports Nutrition Recovery and during aging May 9, 2017 Mark Cope, PhD Blending Proteins to Provide Better Muscle Health Importance of Muscle Health The Benefits
More informationObjectives. Define satiety and satiation Summarize the satiety cascade Describe potential dietary interventions aimed at improving satiety
Foods that Fill Monica Esquivel PhD RDN Assistant Professor, Dietetics Program Director Department of Human Nutrition, Food and Animal Sciences November 8, 2017 Objectives Define satiety and satiation
More informationDuPont Nutrition & Health
Last updated 15 December 2016 DuPont Nutrition & Health High Quality Soy Protein: Beneficial Across the Lifespan Karuna Jayakrishna Dairy and Beverages Application Lead DuPont Nutrition & Health Outline
More informationTHE ROLE OF PROTEIN IN SATIETY & WEIGHT MANAGEMENT
Dairy Council Volume 80 Number 5 THE ROLE OF PROTEIN IN SATIETY & WEIGHT MANAGEMENT SUMMARY Interest in curbing the obesity epidemic has focused on dietary strategies, including increased protein intake,
More informationChristine Pelkman, PhD
Christine Pelkman, PhD Dr. Pelkman is a graduate faculty member in Nutrition, and Director of the Nutrition and Health Research Laboratory at the University of Buffalo. She completed her doctoral and postdoctoral
More informationWEIGHT LOSS REVELATIONS FROM SCIENCE
NEWS YOU CAN USE WEIGHT LOSS REVELATIONS FROM SCIENCE What are the secrets to successful weight loss? And, what is the secret to keeping the weight off once it s gone? According to members of the National
More informationA nutrition and training guide to help you reach your goal
Tips for every training goal Tone and Shape Up A nutrition and training guide to help you reach your goal Lean Muscle and Definition A nutrition and training guide to help you reach your goal General Fitness
More informationShort-term Satiety of High Protein Formula on Obese Subjects: A Pilot Study
2012 International Conference on Nutrition and Food Sciences IPCBEE vol. 39 (2012) (2012) IACSIT Press, Singapore Short-term Satiety of High Protein Formula on Obese Subjects: A Pilot Study Kamalita Pertiwi
More informationEmerging Perspectives on Dietary Protein: Translating the Science into Practical Application
Emerging Perspectives on Dietary Protein: Translating the Science into Practical Application Matthew Pikosky, PhD, RDN Vice President, Nutrition Science & Partnerships National Dairy Council @MPikosky
More informationProtein Requirements for Optimal Health in Older Adults: Current Recommendations and New Evidence
DASPEN 2013 Aarhus, Denmark, May 3 2013 Protein Requirements for Optimal Health in Older Adults: Current Recommendations and New Evidence Elena Volpi, MD, PhD Claude D. Pepper Older Americans Independence
More informationMILK. Nutritious by nature. The science behind the health and nutritional impact of milk and dairy foods
MILK Nutritious by nature The science behind the health and nutritional impact of milk and dairy foods Weight control Contrary to the popular perception that dairy foods are fattening, a growing body of
More informationKeeping Senior Muscle Strong
Keeping Senior Muscle Strong Some Terms Hypertrophy Growth of muscle cell Gain in mass Gain in muscle strength Atrophy Reduced contractile properties Increased adipose cell infiltration Sarcopenia Age
More informationThe Science of Protein. The Continued Exploration of the Impact of High-Quality Protein on Optimal Health
The Science of Protein The Continued Exploration of the Impact of High-Quality Protein on Optimal Health 1 The Following Will Be Discussed 1. What is Protein? 2. Evolution of Protein Research 3. Protein
More informationOptimal protein intake and meal frequency to support maximal protein synthesis and muscle mass.
Optimal protein intake and meal frequency to support maximal protein synthesis and muscle mass. Lay ne Norton, B.S. Division of Nutritional Sciences U niversity of Illinois Overview Background Determining
More informationThe role of proteins and amino acids in food intake and satiety
The role of proteins and amino acids in food intake and satiety Daniel TOME AGROPARISTECH Departement of Life Sciences and Health INRA, UMR914 Nutrition physiology and ingestive behavior, Paris, France
More informationEffective strategies to tackle obesity. Appetite control: The role of dietary protein for healthy weight management. Dr Alexandra Johnstone
Effective strategies to tackle obesity Appetite control: The role of dietary protein for healthy weight management Dr Alexandra Johnstone The research leading to these results has received funding from
More informationDietary protein: guidelines, requirements and a lack of common sense
Dietary protein: guidelines, requirements and a lack of common sense Douglas Paddon-Jones, Ph.D. The University of Texas Medical Branch Overview 1. protein metabolism 2. building muscle in response to
More informationThe Power of Protein: Separating Hype from Reality
The Power of Protein: Separating Hype from Reality May 6, 2014 Questions & Answers Questions Answered by Dr. Leidy Heather Leidy, Ph.D. Nutrition and Exercise Physiology Department University of Missouri
More informationV Shake with EssentraTrim and Solathin Vegan-sourced protein shake
PRODUCT PROFILE Slim & Sassy V Shake with EssentraTrim and Solathin Vegan-sourced protein shake PRODUCT DESCRIPTION The doterra Slim & Sassy V Shake is a convenient, completely vegan-friendly, and delicious
More informationREVIEW PeptoPro in Sports Performance
REVIEW PeptoPro in Sports Performance Tammy Wolhuter, RD (SA) & Anne Till, RD(SA) From: Anne Till & Associates, Registered Dietitians 1. Nutrition and Sporting Performance Optimal and good nutrition is
More informationThe Effects of Dairy on Subjective Appetite and Post-prandial Glycemia Harvey Anderson University of Toronto
The Effects of Dairy on Subjective Appetite and Post-prandial Glycemia Harvey Anderson University of Toronto Dairy Research Symposium 2018: Transferring Results for Action February 9, 2018 Château Laurier
More informationDiabetes: Prevention and Maintenance
Presented by Diabetes: Prevention and Maintenance Dirker Chiropractic 909 S. Taylor Dr. 920-451-7000 10/7/2013 Eating, Exercise, Energy & Metabolism Food is fuel for energy, vitality and health The glycemic
More informationSLENDESTA POTATO EXTRACT PROMOTES SATIETY IN HEALTHY HUMAN SUBJECTS: IOWA STATE UNIVERSITY STUDY Sheila Dana, Michael Louie, Ph.D. and Jiang Hu, Ph.D.
SLENDESTA POTATO EXTRACT PROMOTES SATIETY IN HEALTHY HUMAN SUBJECTS: IOWA STATE UNIVERSITY STUDY Sheila Dana, Michael Louie, Ph.D. and Jiang Hu, Ph.D. INTRODUCTION KEY CONCLUSIONS Excessive calorie intake
More information(*) (*) Ingestion, digestion, absorption, and elimination. Uptake of nutrients by body cells (intestine)
Human Digestive System Food is pushed along the digestive tract by peristalsis the rhythmic waves of contraction of smooth muscles in the wall of the canal Accessory glands. Main stages of food processing
More informationSCHOOL OF HEALTH SCIENCES DIVISION OF DIETETICS, NUTRITION AND BIOLOGICAL SCIENCES, PHYSIOTHERAPY, PODIATRY, RADIOGRAPHY LEVEL 2 / DIET 1
SCHOOL OF HEALTH SCIENCES DIVISION OF DIETETICS, NUTRITION AND BIOLOGICAL SCIENCES, PHYSIOTHERAPY, PODIATRY, RADIOGRAPHY LEVEL 2 / DIET 1 D2143/ Nutrition DATE: 28/04/2014 WRITING TIME: 120 minutes TIME:
More informationBCH 445 Biochemistry of nutrition Dr. Mohamed Saad Daoud
BCH 445 Biochemistry of nutrition Dr. Mohamed Saad Daoud 1 Energy Needs & Requirements Food is the only source of body which undergoes Metabolism and liberate / Generates Energy required for vital activities
More informationbmismart Clinical Research Summary
bmismart Clinical Research Summary -week study: The benefit of fat binding on weight loss and body shaping A human clinical trial was conducted to test the effectiveness of, the patented complex in bmismart
More informationLaura Kim, MGH Dietetic Intern March 17, 2015
Laura Kim, MGH Dietetic Intern March 17, 2015 Introduction Carbohydrates Fats Proteins Understand basic functions of each nutrient Identify food sources of carbohydrates, fats, proteins Create balanced
More informationFormulating for Increased Satiety
September 30, 2014 Westin Hotel, Itasca, Illinois, USA Formulating for Increased Satiety Elizabeth Arndt, Research Fellow, Formerly with ConAgra Mills, Inc. Food Factors Affecting Satiety Composition Properties
More informationModule 1 An Overview of Nutrition. Module 2. Basics of Nutrition. Main Topics
Module 1 An Overview of Nutrition Module 2 What is Nutrition? What Are Nutrients? Units of Energy Why we need energy? Maintaining energy balance Daily energy requirements Calorie Requirements for Different
More informationDisclosures. Nutrition & Menopause. What changes? Mindless Eating 10/6/2017. I have no disclosures
I have no disclosures Disclosures Nutrition & Menopause Making changes when you can t eat like a 25 year old, and get away with it.. What changes? Social situation Family and family meals Activity levels
More informationCommon Diabetes-related Terms
Common Diabetes-related Terms A1C An A1C test measures a person's average blood glucose level over two to three months. Hemoglobin is the part of a red blood cell that carries oxygen to the cells and sometimes
More informationResearch Digest. Issue 10 August Click here to purchase ERD
Research Digest Issue 10 August 2015 Click here to purchase ERD Table of Contents B is for breakouts B vitamins are commonly thought of as harmless, due to being water-soluble. As nutrition junkies know,
More informationLesson 14.1 THE BASICS OF SPORT NUTRITION
Lesson 14.1 THE BASICS OF SPORT NUTRITION ~ ~ ~ TOPICS COVERED IN THIS LESSON (a) Macronutrients and Micronutrients (b) Dietary Fats: The Good and the Bad 2015 Thompson Educational Publishing, Inc. 1 Nutrients
More informationCompany & Key Nutritional Tenets. when presenting to Registered Dietitians
Company & Key Nutritional Tenets when presenting to Registered Dietitians 1 Company Overview Created for active, busy people who care about what they eat. We seek to consistently delight people with delicious,
More informationPrinciples of nutrition Lesson A
Principles of nutrition Lesson A Sam - ID 38359016 Unit: Applying the principles of nutrition to a physical activity programme Learning outcomes & assessment criteria Learning outcome: The learner will:
More informationMILK. Nutritious by nature. The science behind the health and nutritional impact of milk and dairy foods
MILK Nutritious by nature The science behind the health and nutritional impact of milk and dairy foods Muscle mass maintenance in older people There is evidence to suggest a potential role for milk and
More informationOptimizing Protein in a Carbohydrate World
Optimizing Protein in a Carbohydrate World Donald K. Layman, Ph.D. Professor Emeritus Department of Food Science & Human Nutrition University of Illinois at Urbana Champaign The confused consumer 1 Myth:
More informationThermic Effects of Protein from Animal and Plant Sources on Postprandial Energy Expenditures in Healthy Female Adults
2012 International Conference on Nutrition and Food Sciences IPCBEE vol. 39 (2012) (2012) IACSIT Press, Singapore Thermic Effects of Protein from Animal and Plant Sources on Postprandial Energy Expenditures
More informationPower of Protein After Surgery
Power of Protein After Surgery What is Protein? Protein is: An essential nutrient. Used to build things in our bodies such as muscle. Made up of 20 amino acids, or building blocks. 9 of the 20 amino acids
More informationIt is not only what you eat, but when you eat it that will maximize recovery from exercise. The Post Exercise Meal
347 Nutrition Basics and Nutrient Timing: What All Fitness Professionals Should Know Amanda Carlson-Phillips, MS, RD Keith B. Wheeler, PhD, FACSM It is not only what you eat, but when you eat it that will
More informationFiber: What Is It and What Does It Do? By James L. Holly, MD. Your Life Your Health. The Examiner. May 5, 2005
Fiber: What Is It and What Does It Do? By James L. Holly, MD Your Life Your Health The Examiner May 5, 2005 I don t know about you, but fiber has always been a mystery to me. Soluble fiber, insoluble fiber?
More information7/26/2015. Dr hab. Bartosz Sołowiej, Assoc. Prof. Faculty of Food Sciences and Biotechnology University of Life Sciences in Lublin
Dr hab. Bartosz Sołowiej, Assoc. Prof. Faculty of Food Sciences and Biotechnology University of Life Sciences in Lublin There are three main types of body: endomorph, ectomorph and mesomorph. They refer
More informationNutrition. Chapter 45. Reada Almashagba
Nutrition Chapter 45 1 Nutrition: - Nutrient are organic substances found in food and are required for body function - No one food provide all essential nutrient Major function of nutrition: providing
More informationSheri R. Colberg, PhD, FACSM. Professor Emerita, Exercise Science Old Dominion University
Sheri R. Colberg, PhD, FACSM Professor Emerita, Exercise Science Old Dominion University Issues for Discussion Optimal macronutrient distribution in diet Role of carbohydrates Role of protein Role of fat
More informationOptimizing Physical Performance: The Science of Supplementation
Optimizing Physical Performance: The Science of Supplementation There are many different supplements marketed as performance enhancers in the world of sports nutrition. With athletes trying to find an
More informationA Closer Look at The Components Of a Balanced Diet
A Closer Look at The Components Of a Balanced Diet The essential nutrients are carbohydrates, fats, proteins, vitamins, minerals, dietary fibre and water. These nutrients will ensure that the systems and
More informationNutrition For Young Athletes
Nutrition For Young Athletes Fearghas Thomson MSc Human Nutrition ASSOCIATE REGISTERED NUTRITIONIST ASSOCIATION FOR NUTRITION Overview Foundation Principles of Nutrition Micro and Macronutrients Nutrition
More informationProtein Power For Healthy Eating
Protein Power For Healthy Eating What is Protein? Protein is: An essential nutrient. Used to build things in our bodies such as muscle. Made up of 20 amino acids, or building blocks. 9 of the 20 amino
More informationModule 2: Metabolic Syndrome & Sarcopenia. Lori Kennedy Inc & Beyond
Module 2: Metabolic Syndrome & Sarcopenia 1 What You Will Learn Sarcopenia Metabolic Syndrome 2 Sarcopenia Term utilized to define the loss of muscle mass and strength that occurs with aging Progressive
More informationProtein Timing for Optimal Recovery & Maintenance of Lean Body Mass
Protein Timing for Optimal Recovery & Maintenance of Lean Body Mass Heather Hynes, MSc, RD, CSSD Sport Dietitian Sport Medicine and Science Council of Saskatchewan Presentation Outline: Review of the 2016
More informationCOMPOUNDS OF FOOD DETERMINATES POTENTIATE SPORTS PERFORMANCE
COMPOUNDS OF FOOD DETERMINATES POTENTIATE SPORTS PERFORMANCE Narcis NEAGU 1 Dan Eugen COSTIN 2 Abstract In order to increase muscle mass in accordance with the performance requirements and the nature of
More informationGlossary. acute PEM protein-energy malnutrition caused by recent severe food restriction; characterized in children by thinness for height (wasting).
Glossary Protein acidosis above-normal acidity in the blood and body fluids. acids compounds that release hydrogen ions in a solution. acute PEM protein-energy malnutrition caused by recent severe food
More informationAll Proteins are not Created Equally Nutritional and Exercise Strategies to Attenuate Sarcopenia
All Proteins are not Created Equally Nutritional and Exercise Strategies to Attenuate Sarcopenia Innovative Nutrition Strategies for Healthy Aging Canadian Association on Gerontology Annual Conference
More information30.1 Organization of the Human Body
30.1 Organization of the Human Body Organization of the Body The levels of organization in the body include cells, tissues, organs, and organ systems. At each level of organization, these parts of the
More informationExercise and Nutrient Timing: Recovery. Keith B. Wheeler, PhD, FACSM Global Director, Medical and Scien;fic Affairs Abbo? Nutri;on
Exercise and Nutrient Timing: Recovery Keith B. Wheeler, PhD, FACSM Global Director, Medical and Scien;fic Affairs Abbo? Nutri;on It is not only what you eat, but when you eat it that will maximize recovery
More informationHealth benefits of cereal foods and components in our daily diet - an overview Gabriele Riccardi, MD, FAHA
Health benefits of cereal foods and components in our daily diet - an overview Gabriele Riccardi, MD, FAHA Full Professor of Endocrinology and Metabolic Diseases Director of the Master Course on Human
More informationXypstix & Global Blend w/ Aloe & Xanthones
Xypstix & Global Blend w/ Aloe & Xanthones 22 of the world s most powerful nutrient-dense super fruits added to diet with just one capful. Primary antioxidant precursors and herbal adaptogens with the
More informationNot long ago the world was caught up in an anti-carbohydrate craze.
Carbohydrates Not long ago the world was caught up in an anti-carbohydrate craze. What was or is the problem? Why are carbohydrates so unpopular? Carbohydrates are sugar compounds that plants make when
More informationPost- Dinner Satiety with the Paleolithic Diet Compared to Usual Diet
Grand Valley State University ScholarWorks@GVSU Honors Projects Undergraduate Research and Creative Practice 5-12-2017 Post- Dinner Satiety with the Paleolithic Diet Compared to Usual Diet Michael Jones
More informationThe Mediterranean Diet: HOW and WHY It Works So Well for T2DM
The Mediterranean Diet: HOW and WHY It Works So Well for T2DM Susan L. Barlow, RD, CDE. Objectives 1. Discuss the effects of meal size on GLP-1 concentrations. 2. Compare and contrast the specific effects
More informationWeight Loss for Young Women - What Works?
Weight Loss for Young Women - What Works? Helen O Connor PhD APD 1 Research Team Hayley Griffin PhD APD 1, Hoi Lun Cheng APD 1, Kieron Rooney PhD 1, Prof Kate Steinbeck MBBS FRACP 2 1. Exercise & Sport
More informationChapter 02 Choose A Healthy Diet
Chapter 02 Choose A Healthy Diet Multiple Choice Questions 1. The science of food and how the body uses it in health and disease is called: A. the dietary guidelines. B. the food guide pyramid. C. nutrition.
More informationThe Nutritional Information Panel is a pretty technical looking piece of artwork and the main question people ask about it WHAT DOES IT ALL MEAN?
The Nutritional Information Panel is a pretty technical looking piece of artwork and the main question people ask about it is WHAT DOES IT ALL MEAN? Well, we want you to understand it as well as we do.
More informationMILK. Nutritious by nature. The science behind the health and nutritional impact of milk and dairy foods
MILK Nutritious by nature The science behind the health and nutritional impact of milk and dairy foods Recovery after exercise Although this is a relatively new area of dairy research, milk shows promise
More informationEnergy balance. Factors affecting energy input. Energy input vs. Energy output Balance Negative: weight loss Positive: weight gain
1 Energy balance Energy input vs. Energy output Balance Negative: weight loss Positive: weight gain Special implications Infancy, Illness, Pregnancy & Lactation, Sports Factors affecting energy input neuro-endocrine
More informationNutrients. Nutrition. Carbohydrates. - ex. Carbs, Fats, Protein, Water. - ex. vitamins, minerals
Nutrients Nutrition Introduction elements and compounds an organism needs but can not manufacture itself 6 Basic Nutrients carbohydrates fats proteins water vitamins minerals Macronutrients supply energy
More informationThe Paleolithic Diet. A Review
The Paleolithic Diet A Review by: Philip Rouchotas, MSc, ND Bolton Naturopathic Clinic 64 King St. W, Bolton, Ontario L7E 1C7 info@boltonnaturopathic.ca What is the Paleolithic Diet? Today s modern diet
More informationHigher protein, low GI diets evidence and practical considerations Manny Noakes CAFHS and SAF Workshop Sustainable diets
Higher protein, low GI diets evidence and practical considerations Manny Noakes CAFHS and SAF Workshop Sustainable diets CSIRO Animal Food and Health Sciences Cardiometabolic effects of energy-restricted
More informationFOODS & FLUIDS FOR STRENGTH TRAINING
FOODS & FLUIDS FOR STRENGTH TRAINING FUELING ATHLETIC PERFORMANCE FUELING ATHLETIC PERFORMANCE FOODS & FLUIDS FOR STRENGTH TRAINING During a strength-training program, two primary adaptations occur. The
More informationDiet can be defined as the NORMAL FOOD WE EAT. Diets because of moral values e.g.. Vegetarian
DIET WHAT IS DIET? Diet can be defined as the NORMAL FOOD WE EAT. BUT there are also SPECIAL DIETS! FOR EXAMPLE To lose weight or gain weight diets. Diets because of moral values e.g.. Vegetarian Diets
More informationCarbohydrate Overview
Carbohydrate Overview What is a carbohydrate? Monosaccharides and Disaccharides Polysaccharides How does eating a carb become a part of you? Why do you need carbohydrates? How much do you need? Low carb
More informationLean Muscle and Definition
Tips for every training goal Lean Muscle and Definition General Fitness High Energy and Endurance A nutrition and training guide to help Lean Muscle and Definition Lean Muscle and Definition General Fitness
More informationENERGY NUTRIENTS: THE BIG PICTURE WHY WE EAT FUNCTIONS FATS FAT, CARBS, PROTEIN
ENERGY NUTRIENTS: FAT, CARBS, PROTEIN Angeline B. David, DRPH, MHS NAD Health Summit March 14, 2013 The science of cooking is not a small matter.... This art should be regarded as the most valuable of
More informationFact Sheet #55 November Program on Breast Cancer. and Environmental Risk Factors (BCERF)
Program on Breast Cancer Environmental Risk Factors Fact Sheet #55 November 2006 TOPICS Carbohydrates in our diet Carbohydrates and breast cancer risk Carbohydrates and glycemic index Glycemic index and
More informationCalcium, Dairy Products and Weight Management
Calcium, Dairy Products and Weight Management Arne Astrup Head, professor, MD, DMSc Slide 1 Is there How evidence does eating of benefit dairy from products dairy foods? impact health in the long run?
More informationUSN SCHOOLS SAFE PRODUCTS PARENT/ATHLETE GUIDE
USN SCHOOLS SAFE PRODUCTS PARENT/ATHLETE GUIDE INTRODUCTION This booklet includes the USN Schools products, how they work & what they are made up of. We will also take a look at nutrition & supplementation
More informationLet s Get This Show On The Road.. Why am I sharing this with you then?
Let s Get This Show On The Road.. Before you dive into this Carb Cycling Manual, you should know that Carb Cycling is a very tedious approach to your nutrition. It requires 100% discipline, and you will
More informationNuts in nutrition: a weighty matter. Sze Yen Tan, PhD University of South Australia
Nuts in nutrition: a weighty matter Sze Yen Tan, PhD University of South Australia Australia Health Survey, 2011-12 = 1 million adults 63.4% Nuts and body weight: epidemiological evidence Association between
More informationProtein: how much and how often?
www.abcbodybuilding.com Optimal Protein Meal Size & Frequency 1 Protein: how much and how often? Layne Norton, BS Biochemistry, PhD candidate Published: January 2009 From the time that the first physique
More informationLong-Term Weight Control
Long-Term Weight Control Know the difference. Appetite is something our mind experiences rather than our body. Hunger on the other hand is the body s natural signaling method which it uses to alert us
More informationLecture 1 - Energy Balance: Concepts, Behaviour, Physiology & the Environment
PHY3102 THEME 1 (Lectures 1-5) - Nutrition, Digestion and Absorption Lecture 1 - Energy Balance: Concepts, Behaviour, Physiology & the Environment Overview: - Lectures 1 and 2 will introduce the concept
More informationFocus Areas for Entry Test (Technical Part) for M. Phil / PhD in Food & Nutrition
Focus Areas for Entry Test (Technical Part) for M. Phil / PhD in Food & Nutrition Sr. No. Core Areas Percentage 1. 2. Community Nutrition 15% Dietetics and Preventive Nutrition 15% 3. 4. 5. 6. 7. Nutritional
More informationChapter 4 Reading Guide
Chapter 4 Reading Guide 1. How many covalent bonds does carbon (C) form? 2. What is the chemical formula for glucose? 3. List the major dietary monosaccharides and disaccharides. What are the components
More informationMeal Menu Approximate Amount Eaten
Meal Menu Approximate Amount Eaten Myself 16 Year Old Active Male Teen 3 Year Old Female Child ¼ cup 1 slice 70 Year Old Female Breakfast Special K Cereal(red berries) 1 cup 1 Banana (slices) ¼ cup ¾ cup
More informationFIND THE NEW AND STAY THAT WAY! WEIGHT MANAGEMENT By Mitchell Dean
FIND THE NEW YOU AND STAY THAT WAY! WEIGHT MANAGEMENT By Mitchell Dean FIND THE NEW YOU AND STAY THAT WAY! WEIGHT MANAGEMENT By Mitchell Dean WEIGHT MANAGEMENT TO STAY THAT WAY: POSITIVE COMMUNITY PROPER
More informationTargeted Nutrition Therapy Nutrition Masters Course
Targeted Nutrition Therapy Nutrition Masters Course Nilima Desai, MPH, RD Learning Objectives Review clinical studies on innovative, targeted nutrition therapies for: o Blood glucose management o Dyslipidemia
More informationFactors. Each sports person will have different dietary requirements depending on Training Age Sex Body size Sport played
Sports Nutrition IS BASED UPON The basic principles that govern general nutrition That is, a balance of all nutrients, a variety of food and moderation of the intake of that food. With that in mind, the
More informationOBJECTIVE. that carbohydrates, fats, and proteins play in your body.
OBJECTIVE Describe the roles that carbohydrates, fats, and proteins play in your body. JOurnall How was your weekend? What did you do? Did you practice any of the lessons you have learned thus far? What
More informationMacronutrients and Dietary Patterns for Glucose Control
제 20 회대한당뇨병학회춘계학술대회 Macronutrients and Dietary Patterns for Glucose Control 2017.5.13 서울대학교병원임정현 Conflict of interest disclosure None Committee of Scientific Affairs Contents Review of Nutrition Recommendation
More informationNon-pharmacological interventions as a means to promote healthy ageing
Non-pharmacological interventions as a means to promote healthy ageing Dr Theocharis Ispoglou Senior Lecturer in Sport and Exercise Physiology and Nutrition, PhD, MSc, PGCHE, ASCC, Senior HEA Fellow, Carnegie
More informationOverview: Protein. Protein Requirements. Supplements vs. Food. Building Muscle. Recovery Drinks. Intake for athletes Adequate calories
Overview: Protein Protein Requirements Intake for athletes Adequate calories Supplements vs. Food Risks of high protein diet Building Muscle Protein before, during & after exercise Recovery Drinks 3 Related
More informationLow GI carbs. Can sugars play a role? The example of Palatinose (isomaltulose)
Low GI carbs Can sugars play a role? The example of Palatinose (isomaltulose) Silke Ullmann, MPH, Registered Dietitian Manager Nutrition Communication 17004p-SUN_Low GI carbs_fdin 20170307 Outline Why
More informationLaura Hernandez, MBA RD LD Registered Dietitian KC Bariatric Shawnee, KS
Laura Hernandez, MBA RD LD Registered Dietitian KC Bariatric Shawnee, KS Protein: What Is It? The word protein is derived from the Greek word prōteios which means primary or of prime importance. Proteins
More informationPORK CONSUMPTION 3B-111. Report prepared for the Co-operative Research Centre for High Integrity Australian Pork
COMMUNICATING THE HEALTH BENEFITS OF PORK CONSUMPTION 3B-111 Report prepared for the Co-operative Research Centre for High Integrity Australian Pork By Dr Deborah Nolan-Clark 1 & Dr Elizabeth Neale 1 1
More informationTargeted Health Regimen Every Targeted Health Regimen builds upon the Foundations of Optimal Health Regimen. Blood Glucose Maintenance Regimen
Targeted Health Regimen Every Targeted Health Regimen builds upon the Foundations of Optimal Health Regimen. Blood Glucose Maintenance Regimen Every year we are faced with weight gain and increasingly
More informationPROTEIN NEEDS FOR ATHLETES. Bill Campbell, Ph.D, CSCS, FISSN
PROTEIN NEEDS FOR ATHLETES Bill Campbell, Ph.D, CSCS, FISSN Overview Applied Protein Study Protein Basics Protein Quality which type of protein is best? How much protein do athletes need? Protein Supplements
More informationINSULIN IN THE OBESE PATIENT JACQUELINE THOMPSON RN, MAS, CDE SYSTEM DIRECTOR, DIABETES SERVICE LINE SHARP HEALTHCARE
INSULIN IN THE OBESE PATIENT JACQUELINE THOMPSON RN, MAS, CDE SYSTEM DIRECTOR, DIABETES SERVICE LINE SHARP HEALTHCARE OBJECTIVES DESCRIBE INSULIN, INCLUDING WHERE IT COMES FROM AND WHAT IT DOES STATE THAT
More informationPROTEIN FACT SHEET FOR LOWER BODY FAT & MORE LEAN TISSUE. PROTEINS A Quick Overview
PROTEIN FACT SHEET FOR LOWER BODY FAT & MORE LEAN TISSUE PROTEINS A Quick Overview Your requirements can vary depending on the amount of activity you perform and your composition goals. Consume too much
More information